Description
These soft pretzel bites emerge from the oven with a shiny, crisp exterior and tender, pillowy center. A quick dip in a baking soda bath gives that classic pretzel flavor—serve warm with mustard or cheese sauce for a fun, shareable snack.
Ingredients
- 450 grams all-purpose flour
- 7 grams active dry yeast
- 240 milliliters warm water
- 30 grams granulated sugar
- 8 grams salt
- 30 grams unsalted butter melted
- 60 grams baking soda
- 1 unit large egg beaten
- 15 grams coarse sea salt
Instructions
- In a large bowl combine warm water, sugar, and yeast; let sit 5 minutes until foamy.
- Stir flour and salt into the yeast mixture until a shaggy dough forms.
- Add melted butter and knead on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
- Preheat oven to 200°C and line a baking sheet with parchment paper.
- Bring 1 liter of water and baking soda to a gentle boil in a wide pot.
- Divide dough into 8 pieces, roll each into a rope, and cut into 1-inch bites.
- Carefully drop pretzel bites into the baking soda bath in batches for 30 seconds, then drain on a paper towel.
- Arrange bites on the prepared sheet, brush with beaten egg, and sprinkle with coarse sea salt.
- Bake for 12–15 minutes or until golden brown. Cool slightly before serving.
Notes
- Serve warm with mustard or cheese sauce for dipping.
- Dough can be frozen after the first rise; thaw and shape before baking.
- Ensure water is not too hot when activating yeast to avoid killing it.
- For extra flavor, add garlic powder or herbs before baking.